Vegan Blueberry Ice Cream

Description

Vegan Blueberry Ice Cream

Ingredients

30 ounces full fat coconut milk (~two 15oz cans)
1 cup cashews (soaked for 2 hours in room temp water)
2 cups Blueberries (frozen or fresh)
3⁄4 cups honey or agave
2 tablespoons freshly squeezed lemon juice
1 1⁄2 tablespoon butterfly pea flower powder (*link below on where to buy)
1 tablespoon Lemon Zest
1⁄2 tablespoon Pure Vanilla Extract
1 pint fresh blueberries

Notes

Here is where we buy our butterfly pea flower powder.

Instructions

  1. Add everything (except the 1 pint of fresh blueberries) to a blender and blend well.
  2. Pour into ice cream maker and start churn cycle. When finished, gently fold in fresh blueberries and return to freezer until solid. Enjoy!